Mashed Salmon Avocado Tartine
Mashed salmon salad layered with baby spinach, avocado piled high on top of toasted sourdough bread with fresh basil and garlic, ready in 5 minutes!
Servings: 1
Author: Nikole Goncalves
Salmon Salad
- 1 can 6 oz wild salmon (without bones), drained and flaked
- 1 clove garlic minced
- Juice of ¼ lemon or 1 tablespoon
- Pinch of sea salt and pepper
- 1 tablespoon mayonnaise I like this brand
- 1 tablespoon finely chopped fresh basil
Base
- 2 slices sourdough bread toasted
- ½ large ripe avocado sliced
- Pinch of sea salt and pepper
- ½ cup baby spinach
In a small bowl, mash the wild salmon. Add the minced garlic, lemon juice, salt, pepper, mayonnaise and basil and stir until well combined.
Arrange the sliced avocados on top of the toast and mash with the back of a fork until smooth but still a bit chunky. Season well with salt and pepper, and top with spinach.
Divide the salmon mixture in half and evenly spread on top of the avocado toast. Enjoy!